6
intermediate
20m
1h 30m
Shallot and garlic is sautéed in butter, tossed with rice, saffron and water and cooked in a rice cooker. Once done, dried cherries and pistachios are folded through for an easy, seasonal side dish.
Ingredients
- 2 cups basmati rice
- 2.25 cups water
- 0.75 teaspoons saffron
- 3 shallots
- 3 garlic cloves
- 3 tablespoons butter
- 2 teaspoons salt
- 0.33 cups coriander
- 0.75 cups dried cherries
- 0.5 cups pistachios
Nutrition
453
9 g
12 g
80 g
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear, then soak it in water in a rice cooker pot for 30 minutes to soften.
- 2
Grind the saffron threads to powder, then soak the saffron in 2 tablespoons of warm water for 10 minutes to release its color and flavor, then add it to the soaking rice.
- 3
Finely chop shallots and garlic cloves.
- 4
In a pan, heat the butter over medium heat. Add the finely chopped shallot and sauté for about 5 minutes until translucent.
- 5
Stir in the minced garlic and sauté for another 2 minutes until fragrant.
- 6
Add the shallot and garlic mixture to the rice, followed by salt. Stir to mix well.
- 7
Cook rice according to the rice cooker instructions.
- 8
Chop coriander coarsely.
- 9
Once done, gently fluff the rice with a fork. Stir in the dried cherries, pistachios, and chopped coriander and serve.
- 2 cups basmati rice
- 2.25 cups water
- 0.75 teaspoons saffron
- 3 shallots
- 3 garlic cloves
- 3 tablespoons butter
- 2 teaspoons salt
- 0.33 cups coriander
- 0.75 cups dried cherries
- 0.5 cups pistachios